1. First, separate the Spanish mackerel from the back and connect the abdomen, and remove the gills and internal organs;
2. Put the scallion and ginger slices into a bowl, add all seasonings and stir well;
3. Put the cleaned Spanish mackerel into the basin, and spread the evenly mixed seasoning on the fish and the belly of the fish.
4, each strip is evenly coated with seasoning and marinated for about six hours;
5. Hang the salted Spanish mackerel in a ventilated place with a rope and air dry for about five days;
Second, the production skills
1, air-dried fish try to choose fresh Spanish mackerel that doesn't break the belly, so that the dried fish will look better.
2. Because the meat of Spanish mackerel is relatively thick, it needs to be sun-dried, which not only shortens the sun-drying time, but also evenly tastes.
3. The seasoning must be mixed well in advance and then put on the fish, which can not only evenly taste, but also save the seasoning.
4. The best drying temperature of dried fish is about 0 to 5 or 6 degrees, which will not freeze, but also blow dry the water and shorten the drying cycle. Never dry the dried fish too much, just half the weight. At this time, the dried fish tastes the best!
Third, the nutritional value of Spanish mackerel
Spanish mackerel is rich in nutritional value and is known as "one of the ten most nutritious marine fish". Spanish mackerel, also known as mackerel, usually lives in the middle and upper layers of running water and large water bodies. It swims quickly and is good at jumping. It feeds on small fish. Its meat is delicate, delicious and nutritious. Every 100 grams of fish contains protein 19 grams and 2.5 grams of fat.
Spanish mackerel has delicate meat, delicious taste and rich nutrition, and is rich in protein, vitamin A, minerals and other nutrients.
Spanish mackerel contains a lot of fat, which is easy to burn oil. After aging, it will also produce fish oil poisoning. If it is not treated, it will be easy to be poisoned after eating, so attention should be paid.